Herbs have got to be one of the worst things for buying in too large a quantity for me, I try to avoid/substitute where possible and if I’m organised enough I’ll dry/freeze them. I have an old blog post on that here.
I’ve also started to grow my own but only have a very small selection at the moment as I’m very good at killing plants, so I’ll keep you all updated on the progress.
Anyway, this week I had a lot of dill left over (which is allegedly 10 days past it’s Best Before date but is still looking pretty good looking to me). I figured it was something that would probably go quite well with gin as I consider it to have that same spring fresh taste as cucumber which compliments some gins very well.
A quick internet search threw up this wonderful Gin Dill Mojito from Meg is Well and I can now safely say, I’ll never have leftover dill again. This months gin of choice from Craft Gin Club is Cuckoo Gin from my home county of Lancashire. (If you refuse to count Greater Manchester as a county that is). I’m now wondering what other herbs would go well in cocktails, any suggestions?
Ingredients (serves 1) – original recipe from Meg is Well.
- 50ml Gin
- 37.5ml Sugar Syrup
- Juice from half a lime
- 4 sprigs of dill
- Soda water to top
Muddle gin in cocktail shaker, add other ingredients over ice and shake until cold, pour into glass without straining.